Apple and Onion Stuffing

I made this recipe for our friends during our faux-Thanksgiving and it was a hit! To be honest, the best part of the recipe was the leftovers, after baking the stuffing again, it got super crispy on top and super delicious! Next time, I plan on using less chicken stock and baking for just a smidge longer. Overall, this was a great recipe and really easy!

Apple and Onion Stuffing

Courtesy of Rachael Ray

Ingredients

2 T extra virgin olive oil

1 stick butter, softened

1 fresh bay leaf

4 ribs celery and greens, from heart, chopped

1 medium to large yellow onion, chopped

3 McIntosh apples, quartered and chopped

Salt and pepper

2 T poultry seasoning

1/4 C chopped fresh parsley leaves

8 C cubed stuffing mix (you know, like Pepperidge Farm)

2-3 C Chicken stock

Directions:

• Preheat oven to 375
• Preheat large skillet over medium high heat, add olive oil and 4 Tbsp butter.
• When butter melts, add bay leaf and vegetables as you chop them, celery, then onions then apples. Season veggies with salt, pepper, and poultry seasoning.
• Cook 5-6 minutes until veggies begin to soften, then add parsley and stuffing mix and mix to combine.
• Moisten stuffing with chicken stock until bread cubes are damp but not wet (I found I used only about 2 cups)
• At this point you can either butter a baking dish or 12 muffin tins. If using a baker, just scoop in. If making stuffin' muffins, use an ice cream scoop to evenly divide between 12 muffin cups. Remove the bay leave when you find it.
• Bake until set and crisp on top, 10-15 minutes.
• Remove and serve hot or at room temperature.

A picture of my plate during our faux-Thanksgiving: